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Old 09-27-2009, 09:28 PM   #1
Bsquared
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I just dropped 6oz amarillo, now for the next 8oz..

Recipe: Amarillo bitter (Paxton)
Style: 10B-American Ale-American Amber Ale

Recipe Overview

Wort Volume Before Boil: 7.50 US gals
Wort Volume After Boil: 6.50 US gals
Volume Transferred: 6.00 US gals
Water Added: 0.00 US gals
Volume At Pitching: 6.00 US gals
Final Batch Volume: 5.50 US gals
Expected Pre-Boil Gravity: 1.050 SG
Expected OG: 1.057 SG
Expected FG: 1.014 SG
Expected ABV: 5.8 %
Expected ABW: 4.5 %
Expected IBU (using Tinseth): 37.0
Expected Color: 9.1 SRM
Apparent Attenuation: 75.0 %
Mash Efficiency: 75.0 %
Boil Duration: 75.0 mins
Fermentation Temperature: 64 degF

Fermentables
Maris Otter 9lb 0oz (69.2 %) In Mash/Steeped
US Red Wheat Malt 2lb 0oz (15.4 %) In Mash/Steeped
US Caramel 20L Malt 1lb 0oz (7.7 %) In Mash/Steeped
UK Medium Crystal (120EBC) 8.00 oz (3.8 %) In Mash/Steeped
UK Caramalt 8.00 oz (3.8 %) In Mash/Steeped

Hops
US Amarillo (5.0 % alpha) 6.00 oz Loose Pellet Hops used 10 Min From End
US Amarillo (5.0 % alpha) 8.00 oz Loose Pellet Hops used 1 Min From End

Other Ingredients
Irish Moss 0.25 oz used In Boil

Yeast: White Labs WLP645 Brettanomyces claussenii

Mash Schedule
Mash Type: Full Mash
Schedule Name:HERMS
Step: Rest at 110 degF for 15 mins
Step: Raise by direct heating to 135 degF for 15 mins
Step: Rest at 135 degF for 30 mins
Step: Raise by direct heating to 156 degF for 15 mins
Step: Rest at 156 degF for 30 mins
Step: Raise to and Mash out at 165 degF for 15 mins

Recipe Notes



 
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Old 09-28-2009, 01:17 AM   #2
snazzy
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14oz of amarillo. Maybe its just me but that brew can't possibly hold that many hops.
After some point you are just wasting.



 
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Old 09-28-2009, 01:40 AM   #3
78kombi
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I dunno, I had a IPA my pal did, with 9oz northern brewer and it was awesome..i was shocked....timing is everything, if it were at 60 min with 6 oz and the 8 oz at 30 min id be scared .
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Old 09-28-2009, 02:31 AM   #4
Bsquared
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Quote:
Originally Posted by snazzy View Post
14oz of amarillo. Maybe its just me but that brew can't possibly hold that many hops.
After some point you are just wasting.
I adapted this beer from Sean Paxton (the Home brew Chef) Amarillo pale I was listening to an interview he did on Basic brewing, where he was talking about an all Brett.C version of this beer where he used a whole pound in the last 5min.

What I'm after is the volatile oils of the Amarillo that would boil off with an early hop addition, and by doing it this way I still get an IBU of 37.What I am looking for it the Citrus and dried apricot aroma of the Amarillo, and be enhanced by the Pineapple and passion fruit character the Brett.C. will impart.

It did seem a bit excessive to me too, but with the prices of hops from hops direct I thought I'd give it a shot.

 
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Old 09-28-2009, 02:35 AM   #5
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How did you prep the Brett? Did you do a starter?
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Old 09-28-2009, 02:59 AM   #6
Bsquared
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I pitched a vial last night in 1L of 1.040 starter, and this afternoon I stepped it up with another Liter of starter. I plan on stopping the stir plate before I go to bed tonight, and let the yeast settle, decant off the 1.5L, and Pitch the slurry in the morning.

There is definitely not enough cells in the vial to do a one step starer, let alone to pitch strait from the vial for a primary fermentation.

I think I am going to ferment at 72ºF

 
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Old 09-28-2009, 03:36 AM   #7
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I know, I've been doing some brett research. There's about 50 million cells/mL in the vial, or about 1.75 billion in a vial, as compared to the 100 billion or so in a normal yeast vial.
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Old 09-28-2009, 03:37 AM   #8
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This looks like a fun experiment. Let us know how it goes!

 
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Old 09-28-2009, 03:50 AM   #9
Bsquared
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Quote:
Originally Posted by Brewsmith View Post
I know, I've been doing some brett research. There's about 50 million cells/mL in the vial, or about 1.75 billion in a vial, as compared to the 100 billion or so in a normal yeast vial.
Thanks, thats a good bit of information, considering I stepped it twice, I should be pitching a good stock of yeast.

 
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Old 09-28-2009, 05:33 AM   #10
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The only problem this may have is the time the brett is going to take to ferment you may loose a bit of the aroma and flavor you were going for.



 
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